Healthy baking substitutions

Healthy baking substitutions

Here at Nutritionist Resource, we’re big fans of The Great British Bake Off and it always inspires us to reach for the mixer and whip up cakes and cookies galore.

As much fun as this is, we’re very aware of the high sugar and fat content of baked goods, so we wanted to investigate some popular substitutions to cut down on the bad stuff and boost nutritional content.

Take a look at these fantastic suggestions, sourced from Greatist.

Swap white flour for whole wheat or almond flour

In most baked goods, swapping white flour for whole wheat will add nutrients, flavour and texture. If you need a gluten-free recipe, try almond flour instead.

Swap sugar for unsweetened applesauce

Coming in at about 100 calories for one cup of applesauce versus 770 for one cup of sugar – this swap is a no-brainer if you are watching your weight.

Swap butter for avocado puree

Containing good fats, avocado will offer the same texture as butter without the nasties. The flavour lends itself particularly well to chocolate recipes.

Swap frosting for marshmallow fluff

Marshmallow will achieve the same consistency as frosting, but contains far fewer calories, less fat and much less sugar.

Swap sugar for vanilla

Try cutting the sugar in your recipe by half and add a teaspoon of vanilla instead – this will add just as much flavour with significantly fewer calories.

Swap fats for mashed bananas

Mashed, ripe bananas are creamy and work to thicken recipes just the same as fats and butter do with the added bonus of potassium and vitamin B6.

Swap cream for evaporated skimmed milk

Giving the same consistency with a fraction of the fat, evaporated skimmed milk works as an even swap for cream.

Swap chocolate chips for cacao nibs

Cut out the additives and added sugar from chocolate chips by using cacao nibs instead – you’ll also get a healthy dose of antioxidants.

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Katherine

Written by Katherine

Kat is a Content Producer for Memiah and writer for Nutritionist Resource and Happiful magazine.

Written by Katherine

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